Preheat oven to 180C. Process ricotta, parmesan, thyme and yolks in a food processor until smooth, then season to taste. Whisk eggwhites in a bowl until soft peaks form, gently fold into ricotta mixture, divide among four buttered and floured 200ml ramekins, smooth tops and bake until golden and puffed (12-15 minutes).
Meanwhile, blanch beans until bright green (1-2 minutes), then refresh, drain and combine in a large bowl with cos, olive, parsley, lemon juice and olive oil. Toss to combine, season to taste.
Carefully turn out baked ricotta onto plates and serve hot with cos salad.
This recipe is from the September 2010 issue of Australian Gourmet Traveller.